This post may contain affiliate links. Please read our disclosure policy.

We’re kicking it old school with Slow Cooker Beef Stroganoff from scratch. This crock pot beef stroganoff is made without canned soup, offers creamy, cozy flavor, AND is made easier in the crock pot!

a plate of slow cooker beef stroganoff

I grew up eating my Grandmother’s classic beef stroganoff recipe, so this homey dish has a special place in my heart.

If you’ve never had Beef Stroganoff, it’s a rich, creamy beef and mushroom sauce served over noodles.

It’s the sort of no-frills family recipe that warms and reassures in that special way that I remember only grandma could—simply, unconditionally, and where food is involved, deliciously.

slow cooker full of creamy beef stroganoff

How to Make Slow Cooker Beef Stroganoff from Scratch

This crockpot beef stroganoff recipe is based on my Grandma’s traditional beef stroganoff, but cooked in the crockpot to make it convenient and hands-free.

You’ll need a few key ingredients to make crockpot beef stroganoff.

Beef. As when you make Crockpot Beef Stew, the best, most tender cuts of beef for slow cooker stroganoff have marbling and can withstand long cook times, such as sirloin or chuck roast. Choose something you can cut into strips with some connective tissues that will break down and keep the beef tender.

  • I opted for sirloin. Sirloin can still stand up to the long cooking time in the crock pot (and crock pot beef stroganoff = easy beef stroganoff) but is relatively lean compared to other cuts. When the stroganoff is finished, the beef is fall-apart tender, without being heavy or greasy.
  • You can also use beef stew meat, though it is less preferable; since stew meat is a mix of different cuts, all of the pieces might not cook evenly.
  • For a ground meat option or to use chicken, check out Ground Beef Stroganoff, or Chicken Stroganoff.

The Creamy Element. Sour cream (or Greek yogurt!)

  • Instead of making the crockpot beef stroganoff with sour cream, I used plain Greek yogurt. It gives the stroganoff sauce the same richness I remember from my childhood, but Greek yogurt is higher in protein and lower in fat than sour cream.
  • The remainder of the stroganoff sauce uses beef broth.
crock pot full of healthy beef stroganoff, made with Greek yogurt instead of sour cream

Herbs. Let’s be real: beef stroganoff is not a looker. That said, you can certainly add a pop of color and an extra layer of deliciousness by finishing it with fresh herbs.

  • Thyme is my favorite herb to add to beef stroganoff and what you see pictured here.
  • Parsley is another tasty choice.
  • Dill, while not traditional, is another herb I really enjoy with beef stroganoff. While I don’t always have fresh dill on hand, I do have dried dill weed in my pantry, which is super yummy added to the beef stroganoff sauce. This is a matter of taste, so feel free to leave it out if you prefer.

Serving. Noodles, rice (or cauliflower rice), and even Garlic Mashed Potatoes are all options for serving your slow cooker stroganoff.

  • You really can serve this crock pot beef stroganoff with any shape of noodles you like, but egg noodles are classic.
  • Use whole wheat egg noodles instead of regular, as they offer more fiber and protein. 
healthy beef stroganoff on a dinner plate with a fork next to it

Grandma knows best, and here’s the most important tip about beef stroganoff my Grandma Dorothy shared every single time we ate it:

Go back for seconds. ALWAYS.

More Comforting Beef Dinners

Tools to Make Slow Cooker Beef Stroganoff

Frequently Asked Questions

Can I Make this Recipe as a Slow Cooker Ground Beef Stroganoff?

Sure! To make with ground beef instead of sirloin: In a large skillet over medium, heat 1 tablespoon oil. Add the ground beef and sprinkle with the seasonings. Cook, breaking apart the ground beef and stirring to evenly incorporate the spices, until cooked through. Drain off any excess grease and discard. Transfer the ground beef to the crock pot and proceed with step 2.

Can I Make Beef Stroganoff in a Pressure Cooker?

Absolutely! Check out my Instant Pot Beef Stroganoff for a recipe.

Can I Use Frozen Beef for Slow Cooker Beef Stroganoff?

No, it is not safe to put frozen meat in the slow cooker, as the meat will spend too long at room temperature as it thaws and bacteria can develop. If you want to use frozen beef, thaw it in the refrigerator first.

Can I Make Beef Stroganoff in Advance?

Absolutely! Beef stroganoff can be frozen in an airtight container for up to 3 months or refrigerated for 3 days. The best way to reheat it is gently on the stovetop with a splash of beef broth to keep it from drying out. I also suggest storing and reheating the stroganoff sauce only, then cooking the noodles fresh just before serving.

Slow Cooker Beef Stroganoff

4.69 from 230 votes
The BEST slow cooker beef stroganoff from scratch. The crockpot makes it easy and hands free. Comforting, creamy, and classic.

Prep: 10 minutes
Cook: 5 hours
Total: 5 hours 30 minutes

Servings: 6 servings (8 cups)

Ingredients
  

  • 1 1/2 pounds boneless sirloin steak cut into thin (1/2-inch-thick) 2-inchx1-inch strips
  • 1 teaspoon kosher salt
  • 1 teaspoon dried dillweed
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 16 ounces cremini baby bella mushrooms, sliced
  • 1 1/2 cups low-sodium beef broth divided
  • 3 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1/4 cup cornstarch
  • 1 cup plain whole milk Greek yogurt do not use nonfat or it will curdle
  • 8 ounces whole wheat egg noodles penne, rotini, or similar noodles work well also
  • Fresh parsley or thyme optional for serving

Instructions
 

  • Grease the bottom of a 6-quart or larger slow cooker with nonstick spray. Add the sirloin and sprinkle with salt, dill, black pepper, garlic powder, and onion powder. Stir to coat the meat.
  • Add the mushrooms, 1 cup beef broth, Worcestershire, and Dijon. Cover and cook on high for 2 to 3 hours or on low for 5 to 7 hours, until the beef is cooked through and tender. (If you prefer firmer mushrooms, wait to add them until about halfway through the cook time.)
  • Stir the cornstarch together with the remaining 1/2 cup broth to create a slurry. Stir the mixture into the slow cooker. Cover and cook on high for 20 minutes, and then stir in the Greek yogurt. Re-cover and cook on high for an additional 10 minutes.
  • While the stroganoff finishes cooking, cook the noodles according to package instructions. Stir into the slow cooker or pile separately into bowls and ladle the stroganoff over the top. Serve immediately, topped with fresh thyme or parsley as desired.

Video

Notes

  • Store leftovers in the refrigerator for up to 2 days. For longer storage (up to 4 days) store the stroganoff sauce and pasta separately.
  • To make with ground beef instead of sirloin: In a large skillet over medium, heat 1 tablespoon oil. Add the ground beef and sprinkle with the seasonings. Cook, breaking apart the ground beef and stirring to evenly incorporate the spices, until cooked through. Drain off any excess grease and discard. Transfer the ground beef to the crock pot and proceed with step 2.
  • To make on the stovetop: See my classic Beef Stroganoff.

Nutrition

Serving: 1(of 6)Calories: 369kcalCarbohydrates: 39gProtein: 37gFat: 7gSaturated Fat: 2gCholesterol: 103mgPotassium: 1054mgFiber: 2gSugar: 4gVitamin A: 33IUVitamin C: 1mgCalcium: 107mgIron: 3mg

Join today and start saving your favorite recipes

Create an account to easily save your favorite recipes and access FREE meal plans.

Sign Me Up

Did you try this recipe?

I want to see!

Follow @wellplated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

You May Also Like

Free Email Series
Sign Up for FREE Weekly Meal Plans
Each includes a grocery list, budget, and 5 healthy dinners, helping you save time, save money, and live better!

Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

Learn more about Erin

Leave a Comment

Did you make this recipe?

Don't forget to leave a review!

Your email address will not be published. Required fields are marked *

Recipe Rating




316 Comments

Leave a comment

  1. I’ve made this recipe several times, including tonight. My family loves it but I’m not a fan. It’s watery and doesn’t have the color or consistency as the pictures. To me, it’s watered down stew over noodles. I’ll probably try it again, but every time it turns out like this, I’m more deflated.3 stars

    1. I’m sorry to hear you are having trouble with the recipe Karla. The variety of mushroom being used can cause the dish to be watery. Also the slow cooker itself could cause the recipe to come out slightly different. Have you watched the video? At which point is it looking different than the one you see there? Hope this helps!

  2. Tip for ff Greek yogurt- it won’t curdle if you temp it (put the ff Greek yogurt in a bowl, and add a few tbsp at a time and mix until it becomes warm, and then mix in).

  3. This is a wonderful recipe. It is very simple and great tasting. I added some mushrooms that were in the fridge. Will surely make this recipe again soon.5 stars

  4. Turned out amazing! The flavor is awesome and super easy. I add lots of pepper and more garlic powder and serve with rice.5 stars

  5. Old guy who is new to cooking, and even newer to crocklife. Adventure # 6 or 7 in the crock pot recipe life was my attempt at this great feast. Followed most of the directions, but the male in me veered a bit off course. I used 2 pounds of stew beef, 12 oz. of egg noodles, and added a bunch of fresh spinach I had hanging in the fridge. Was trying to avoid any watery type of concoction, and it seemed to work. Came out amazing. I wanna go be a chef at a now. Thanks so much for your guidance in advancing my culinary efforts. 5 stars.5 stars

  6. This was the best stroganoff I’ve ever had. I made it for only 2 people. I did add a small amount of Paprika in the recipe and it was perfect!5 stars

  7. Absolutely delicious! I have never, ever been able to get my 3.5 year old daughter to try or eat beef. This is the first meal she’s willingly tried and loved! So thankful to have a new recipe to add to our meal list!5 stars

    1. Bruce, not that I know of, but I’d love to hear how it goes! Tri tip is a fattier cut, so I think it would hold up well to slow cooking.

    2. I have it cooking as I write this with tri tip. It is my go to meat for any stew recipe, so I assumed it would work well here also.

  8. Had some leftover stew meat to use up and opted for this – did not disappoint! Made a few minor adjustments but found it very flavorful and the whole family enjoyed it.5 stars

  9. I love your recipes Erin. I am not a great cook at all and have very little time to invest in cooking. I have been trying your crockpot recipes. I am wanting to know can I use New York Strip steaks int his recipe? Also I want the sauce to be thick. Do I need to add anything to make the sauce thick or just follow this recipe? Thank you for your great recipes.

    1. Hi Glenda, I think it could work but I haven’t tested it with the strip steaks before. Also the cornstarch helps thicken the sauce. Enjoy!

Load More Comments